You will never know that this is low carb and low fat. It is just as good and even better than any other recipe.
|Bean sprout||1 Cup (16 tbs)|
|Chopped mushroom||1 Cup (16 tbs)|
|Green onions||2 , chopped|
|Shrimp||10 , cooked|
|Olive oil||1/4 Cup (4 tbs)|
|Sesame oil||1 Teaspoon|
|Soy sauce||1 Tablespoon|
|Chicken broth||1/2 Teaspoon|
|Xanthan gum||1/4 Teaspoon|
In a pan add chicken broth, soy sauce and sesame oil, bring to a slow boil.
Using a fine strainer add the xanthan gum and whisk in. When mixture has the desired thickness remove
For the Egg Fu Yung
In a wok add about 4 cups of water and bring to a boil, add the mushroom and the bean sprout and boil for 1 minute, drain and
set a side. Cool for 10 minutes.
Whisk egg together, add the black pepper and the vegetables and shrimp.
Add oil to pan, add the egg mixture using a large spoon.
Cook for about 2 minutes on each side.
Serve over cauliflower rice, Enjoy.
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Serving size Complete recipe
Calories 1181Calories from Fat 784
% Daily Value*
Total Fat 88 g135.4%
Saturated Fat 16 g80%
Trans Fat 0 g
Sodium 1541 mg64.21%
Total Carbohydrates 16 g5.3%
Dietary Fiber 4 g16%
Sugars 8 g
Protein 83 g166%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet